Roasted Cauliflower with Anchovy, Capers, and Fresh

Name: Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads cauliflower (preferably different colors); Extra-virgin olive oil; Kosher salt and freshly cracked black pepper; Olive oil, for frying; 3 garlic cloves, thinly sliced; 1 tablespoon extra-virgin olive oil; 3 oil-packed anchovy fillets, finely minced; 2 garlic cloves, finely minced; 1 tablespoon salt-packed capers, rinsed and drained; 4 sprigs fresh thyme, leaves only; 1/2 cup heavy cream; 1/4 cup grated Parmigiano-Reggiano; 1/2 lemon; Freshly cracked black pepper; Shaved Parmigiano-Reggiano

Servings: persons

2 heads cauliflower (preferably different colors)
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Olive oil, for frying
3 garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
3 oil-packed anchovy fillets, finely minced
2 garlic cloves, finely minced
1 tablespoon salt-packed capers, rinsed and drained
4 sprigs fresh thyme, leaves only
1/2 cup heavy cream
1/4 cup grated Parmigiano-Reggiano
1/2 lemon
Freshly cracked black pepper
Shaved Parmigiano-Reggiano

1
Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve.
2
Cut the cauliflower heads in half, then into bite-size florets.
3
Cut the stalks into bite-size pieces also.
4
Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper.
5
Roast until golden and tender, about 20 minutes.
6
Transfer to a platter lined with paper towels to drain.
7
Make the garlic chips: Pour 1/4 inch of oil into a small saucepan.
8
Add the garlic and set the pan over medium heat.
9
Heat the oil until the chips are golden and crisp, about 1 minute.
10
Drain on paper towels and set aside.
11
Make the anchovy sauce: Set a large skillet over medium-high heat.
12
Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil.
13
Cook for 3 to 4 minutes, until fragrant.
14
Add the cream and Parmesan, and bring to a simmer.
15
Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves.
16
Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.

1115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 heads cauliflower (preferably different colors), Extra-virgin olive oil, Kosher salt and freshly cracked black pepper, Olive oil, for frying, and more.

Yes, Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions